On Thu, 24 Nov 2005, news-server.socal.rr.com wrote:

> My recipe for hard cider is this:
> 5 -6 gallons of apple cider
> 5 pounds of brown sugar
> a little bit of honey
> champagne yeast.
>
> It fermeted for about 2 weeks, and has been clearing nicely for about
> another 2 weeks, but it's still sour. I'd like to sweeten it up. I was
> thinking of adding apple juice (maybe a gallon) - but I don't want the yeast
> to eat the sugars in it - so I was thinking of getting some w/ preservatives
> in it. Will this cause the yeast not to eat it? I also want to make it
> sparkling. I was going to add priming sugar before bottling. Will the
> yeast eat the priming sugar w/ preserved apple juice in there?
>
> -Lars
>
>
>
Search the archives of this group for "splenda" "sucralose" and "cider".
Basically, if you can get Splenda, it provides sweetness that won't
ferment. It tastes better than saccharine to most people and won't
interfere with the priming sugar.
Warren Place